Asian Chicken Legs
By: Anonymous
Published: Thursday, March 11, 2010 - 5:13am

Ingredients




4 chicken drumsticks and 4 thighs (2 1/4 pounds), skin removed
1 (15-ounce) can whole baby corn, drained, each ear cut in half
1 (8-ounce) can sliced water chestnuts, drained
1 medium red bell pepper, quartered, cored and cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean style
1/2 cup chopped onion
4 strips fresh orange peel (about 3-by-1 inch each)
1 teaspoon fresh ginger
Sliced scallions, for garnish, optional

Preparation

1 Chopped unsalted roasted cashews, for garnish, optional 2 Mix all ingredients, except scallions and cashews, in a 3-quart or larger slow-cooker. Cover and cook on high for 4 hours or on low for 7 to 9 hours or until chicken is tender. Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if desired.